Low Carb Layla

Wednesday, March 27, 2013

Let's start with a random tidbit! My parents were *THIS* close to naming me Primavera. Instead she chose Tamara (Layla is my youngest daughter). Since that's what I thought about when I first saw this meal, you get to now think about it too! So on to the real stuff. This frozen dinner almost, kind of, sort of looks like the photo on the box. More so than some other dinners. The yellowish sauce on the box is drizzled on so it's not as yellow as the real meal. However the veggies and meat really do look similar and are a great quality in my opinion. Sometimes I have a real issue with the meat in frozen dinners as the quality is pretty dreadful. I can see why we are paying a bit more for these than some other frozen dinners (I paid $3.98 at Walmart, which is the only place I've found them). The price is worth it for the quality of the ingredients and just the fact that us low carbers have a frozen meal option! I wouldn't say to eat one of these every day as real, fresh food is always going to be better than any frozen item full of preservatives. However, I plan to keep one or two of these in my freezer to use for emergencies or lazy-days.

Wednesday, March 20, 2013

Apologies for the "blurry" photo. That's actually smoke coming off the grill. I forgot to take a photo while plated and went straight to devouring these so this in-process grilling photo is the only one I have. This was a great basic recipe from Kalyns Kitchen. I wouldn't change a thing. She recommends using tri-tip, london broil, top sirloin or top loin. If you use a tougher cut of meat, marinade for longer.

Wednesday, March 13, 2013

This was definitely a family pleaser. Everyone including the baby liked them (I made the kids portions into smaller pieces like chicken nuggets and cooked for less time). You can't really go wrong with what is basically chicken nuggets with cheddar mixed in. Yum! If you don't have almond flour, I think that coconut flour or low carb bake mix would probably work fine too. You could probably even skip the initial step of dredging in flour if you don't have any low carb flours available to you. If you skip the flour, these would be *INDUCTION FRIENDLY*.

Monday, February 18, 2013

This is a great simple recipe that tastes like something more complex. I used to make this one back in my carb-etarian days but used white flour back then. If you aren't familiar, capers are yummy little tang/vinegar fun balls. Yup, I just wrote "fun balls" and I'm not going to change it. If you don't have both almond and coconut flours, use whatever low carb flour you have and it will taste just fine. I prefer the combo because coconut flour gives you the closest texture to white flour, however it sucks all of the moisture out of whatever you are cooking so a mix yields the best results in my opinion.

Tuesday, February 12, 2013

Great recipe. I would say that this could be good enough for company, even carb-etarian company! I've made this twice, once with 1/4 cup Splenda (subbing for the sugar called for in the ORIGINAL RECIPE) and the second time without any Splenda at all. The entire family agreed that the sweetness was a bit odd with the rest of the flavors so I would recommend not using any sweetener or just a pinch to cut through the tang of the red wine vinegar. I'm writing it below without any sweetener as I thought that had the best flavor. The original recipe also called for a bit of ketchup but I used a tomato paste that had no added sugars. You could also use the Heinz Less Sugar Ketchup. Whichever you have on hand.

5 STARS
6 servings (original said 8 but 6 is more realistic)2.3 net carbs per serving1 onion, sliced2 1/2 pound boneless pork roast1/2 cup hot water3 TBSP red wine vinegar2 TBSP soy sauce1 TBSP less sugar ketchup (or no sugar added tomato paste)1/2 tbsp black pepper1/2 tsp salt1 tsp garlic powdera few dashes of hot pepper sauce (tabasco or tapatio, etc)1 tsp of guar gum (optional to thicken sauce at end)Arrange the onion slices evenly over the bottom of the crockpot. Place the roast on top of the onion. In a bowl, mix together water, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce. Pour mixture over roast. Cover and cook on low for 6-8 hours or high for 3-4 hours. If you want to thicken the sauce, remove and plate the roast and onions. With the sauce still in the crockpot, sprinkle guar gum on sauce and stir. Guar gum creates a bit of a jell-like sauce, not creamy so be aware of the texture, as you can see in my photo. Pour sauce over roast and onions.

Wednesday, January 30, 2013

Ooohhh, looky look what came in the mail today! I have two recipes in this awesome compilation from some of the top low-carb bloggers. Order your copy of Low-Carbing Among Friends volume 3 now! http://amongfriends.us/preorder.php

Monday, January 28, 2013

It's no secret that I like to use Laughing Cow spread wedges to make creamy sauces. Just type Laughing Cow into the search box on the top right of my page and you'll see all the yummy sauces I've made with these magic wedges! I've already posted a creamed spinach recipe as SOUR CREAM SPINACH but this one is made with my beloved Laughing Cow so I figured there's room for two on my blog. I made it with half of an onion, which I thought was too much so I've written the recipe to only be 1/4 of an onion. This was very creamy so if you like the taste of the spinach to shine through, you might want to reduce the Laughing Cow wedges from 4 to 2 or 3. This was super simple to prepare, tasted great and the Hubs enjoyed so this was a winner all around!

4 STARS
2 servings4.4 net carbs per serving1 TBSP butter1/4 onion, chopped4 Laughing Cow wedges of any savory flavor (I used garlic & herb)6 ounces fresh spinach1 tsp red wine vinegarsalt and pepper to tasteMelt butter in large skillet over medium. Saute chopped onion until translucent and soft. Add Laughing Cow wedges and break them up, smash and stir them until melted (at this point is will look like a train wreck glob and you will think I'm crazy but just trust me, it will melt down to a sauce). Add the spinach. Once it starts wilting and breaking down (just a minute or two), add the red wine vinegar, salt and pepper. Stir and mix until spinach is wilted to the consistency you like and the Laughing Cow is fully mixed through (usually just 3 or 4 minutes). *INDUCTION FRIENDLY*